These Grilled Corn and Avocado Spring Rolls are a vibrant summer snack or light mealāa perfect blend of sweet, savory, and creamy flavors. Imagine the juicy sweetness of grilled corn, the cool creaminess of ripe avocado, all wrapped up in delicate rice paper. They're easy to make, visually stunning, and incredibly refreshing. Perfect for a picnic, potluck, or a light lunch!
I first made these spring rolls after a particularly brutal hike with some friends. We were all famished, and I wanted something quick, healthy, and satisfying. These fit the bill perfectly! The grilling of the corn adds a delightful smoky note that you just won't get from using raw corn. Plus, the assembly is a relaxing activity you can enjoy as you unwind after a long day. Its one of my friends most favorite recipes. These have become a staple in my summer recipe repertoire, always a crowd-pleaser at any gathering, and surprisingly easy to make even at the last minute!
Required Equipments
- Large bowl
- Whisk
- Rice paper wrappers
- Small plates or shallow dishes
- Sharp knife or kitchen shears
Grilled Corn and Avocado Spring Rolls: Frequently Asked Questions
Grilled Corn and Avocado Spring Rolls
These refreshing spring rolls are packed with sweet grilled corn, creamy avocado, and fresh herbs, wrapped in delicate rice paper for a delightful summer treat.
ā³ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
š½ Ingredients
š Instructions
- First, letās get that corn grilling! Preheat your grill to medium-high heat. If you're using fresh corn on the cob, shuck it and remove the silks. Brush the corn with a little olive oil and season lightly with salt and pepper. Grill, turning occasionally, until the kernels are tender and slightly charredāabout 8-10 minutes. Let it cool slightly, then cut the kernels off the cob.
- Next up, prep your avocado. Slice a ripe avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash it gently with a fork ā we want some texture, not a puree. Add a squeeze of lime juice to keep it from browning too quickly. Season with salt to taste.
- Now, get your rice paper wrappers ready. Fill a shallow dish or plate with warm water. Dip each rice paper wrapper into the water for a few seconds, just until it softens. Lay it flat on a clean, damp surface. Don't over-soak them or they'll tear!
- Time to assemble! Place a small amount of the mashed avocado in the center of each wrapper. Top with a generous spoonful of the grilled corn. If you're feeling adventurous, add some fresh herbs like cilantro or basil.
- To roll, fold in the sides of the wrapper, then tightly roll it up from the bottom, like a burrito. Make sure to seal the edges well. If you need to, use a bit of water to help them seal.
- Serve immediately! These are best enjoyed fresh. If you need to hold them, it's suggested to only hold them for a few minutes before serving. Garnish with some extra lime wedges or a sprinkle of chili flakes, if desired. Bon appƩtit!
š Notes
- Make sure your avocado is ripe and creamy for the best texture and flavor. If your corn is very juicy after grilling, consider patting it dry with a paper towel before assembling the spring rolls to avoid soggy wrappers. Have fun with the herbs! Experiment with different combinations to discover your favorites.
- Prep time can vary depending on whether you are using fresh corn on the cob or pre-cooked kernels. Always adjust the prep time according to your comfort with the equipment
š Nutrition
Calories: 180 kcal
Protein: 4g
Fat: 12g
Carbohydrates: 25g
Fiber: 5g
Calcium: 15 mg
